Smashed Cucumber Salad
Refreshingly delicious and extremely addictive..
1 telegraph cucumber
¼ teaspoon salt
1 punnet cherry tomatoes, halved
1 orange capsicum, deseeded, chopped
1 yellow capsicum, deseeded, chopped
1 shallot or small red onion, finely sliced in rings
½ tablespoon toasted sesame seeds
1 teaspoon runny honey
1 tablespoon grated ginger
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon Tamari (soy sauce)
Wash cucumber and pat dry with a clean kitchen towel. Trim off ends, cut in half lengthways then scoop out seeds and discard. Place cucumber halves flat-side down on a chopping board and cover with greaseproof paper and using the flat underside of a solid flying pan (or a rolling pin), smash cucumber until starting to split. Cut smashed cucumber in long strips, then in chunks cut slightly on the diagonal. Place cucumber in a colander, sprinkle with salt and toss to combine. Place colander over a bowl and set aside for 1 hour to allow salt to draw out excess moisture.
Meanwhile in a small bowl combine all dressing ingredients and whisk to combine (or use a jar with a lid and shake to mix). Set aside until salad is ready to serve.
In a large salad bowl add drained cucumber chunks, shallot rings, tomato, bell pepper, sesame seeds and dressing. Toss to combine and serve.
Recipe: Simon Gault's summer series 2021